Introduction to the processing method of Coffee picking and growing process

Introduction to the processing method of Coffee picking and growing process

In Brazil, people have tried many times to reduce these costs by mechanical picking. The machine can shake branches across the coffee tree so that the berries that become loose because they are ripe will fall into the funnel. The mechanical picker is only suitable in areas with better natural conditions, and it needs to be adjusted in advance, because it can only be used where the trees can be planted in rows straight, and afterwards it needs to check the coffee beans picked by the machine. pick out the leaves and branches that fall in the funnel, so a large part of the coffee is picked by hand, which requires a lot of seasonal work Pickers should also be careful not to pick coffee beans that are not ripe, bad or too ripe. Because they affect the overall quality of the coffee harvested. Coffee beans that are not so good are classified as "ordinary", "sour" or "fermented", and the last is very poor picking: usually picked by machine.

Drying: you can use sunlight to dry the fruit, or use a dryer to dry. Store in the cellar when the humidity reaches 12%.

Shelling: use a special sheller to remove the fruit shell.

Polishing: coffee beans retain the silver skin on the outside of coffee beans before they are exported. It will be removed only after the export order is placed and can be shipped abroad after polishing.

Coffee trees can be divided into two main varieties: Arabica (Arabica) and Robusta (Robusta).

There are also some minor species, such as the Liberian species (Liberica) and the Alabasta species (Arabusta), but they are rare on the market.

Although Arabica and Roberta are widely cultivated, there are significant differences between them. Beans are different and tree species are not the same. Therefore, their use is also different. The world's production of Arabica beans is about 70%, while Robosta and others account for 30%.

Arabica

Arabica has a variety of tastes and acidity, high acidity, less caffeine, red color, less oil, can only grow above 800 meters above sea level, strong aroma, and a variety of different flavors, taste more pure, taste lubrication, chocolate, vanilla and nutty flavor. This kind of coffee is used in the best coffee shops in the world, and experts believe that the quality of this kind of coffee depends on the reasonable blending of bean seeds. Brazil is the largest growing country of Arabica beans, followed by Colombia and India.

Robusta

The flavor of Robusta is more bitter than that of Arabica, and its quality is much lower, so it is mostly used to make instant coffee. In general, the coffee sold in fast food restaurants mainly uses Robusta coffee beans as the material. Because it is made in Africa, most Africans drink robusta coffee. It has strong resistance to disease and high yield, accounting for less than 30% of the world's total coffee production. Robusta has low acidity, high caffeine content, brown color, thick fat and less flavor than Arabica, which can increase the taste and gelatinous taste of coffee.